All Natural Red Velvet Cupcakes
Time: About 30 minutes plus cooling time Yield: 12 cupcakes
Note:
To get that bright red color it is important to use a lighter cocoa
powder. You may increase the cocoa to 2 Tbs. if the color is not as
important to you.
3/4 cup beet puree*
1 tablespoon lemon juice
1 1/2 teaspoons rice vinegar
1 cup sugar
1 stick butter, room temperature
3/4 teaspoon vanilla extract
3/4 teaspoon salt
3/4 teaspoon baking powder
1 1/4 cups flour
2 eggs
1/2 cup buttermilk
1 tablespoon natural cocoa powder (not Dutch Process, or dark cocoa powder)
In a mixing bowl or food processor, mix beet puree, vinegar, and lemon juice,
followed by the rest of the ingredients [I added all the wet ingredients first,
followed by the dry ingredients]. Mix until batter is smooth. Bake for 18
minutes at 350º, or until the cupcakes in the center spring back up when
touched. Cool and frost with cream cheese frosting.
*To prepare beet puree: boil or roast
beets until tender and puree with an immersion blender or food processor until
completely smooth. Use fresh or freeze pre-measured quantities in a
ziplock bag or freezer safe container.
Cream Cheese Frosting
1 8 ounce package cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
2 cups confectioner’s (powdered) sugar
1-2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Beat all ingredients together with an electric mixer until smooth and fluffy.
Sophistimom via sweetdomesticity.blogspot.com
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